Tai Zi Heen, Prince Hotel & Residence – Malaysia International Gourmet Festival 2009 – Page 3

For the first main course, we had this creation of honey and soya baked Salmon with fragrant crab roe, soya beans, broad beans, honshimeji mushrooms and wolfberry sauce. The Salmon fish with soy sauce and honey was perfectly caramelized while retaining its pinkish color on the inside. The fish was simply divining. No soya bean was seen on this dish but the whole combination of broad beans and the other ingredients especially the Chinese Pak Hup provided crunchiness to this dish.

The red fruit from the Jacob’s Creek Reserve Shiraz did not overpower the fish but instead complimented it perfectly. The wines we enjoyed for that night really started brewing my interest in fine wine!

Many bottles of Jacob’s Creek Reserve Shiraz wine were being poured throughout the serving of the starter and the main course.

After the main course, plates of Dan Mee and soy-braised beef garnished with fine threads of carrot, radish and leek was served. These vegetable gives a completely different taste to this noodle. The special feature of this noodle dish is the richly flavorful gravy. The accompanied spoonful of red wine added another dimension to this dish.

Yang Bahagia Dato’ Kok, the host for this festival dinner shared his views after each serving. It was a joy listening to his views and opinions about the food, and I have certainly learned plenty as the night progressed.

Lastly, Chef Ricky presented the heavenly Tai Zi Heen Dessert Dim Sum. Beautifully presented were several sweet treasures. The dessert plate had Chocolate-dipped fresh strawberries, teasing Chocolate whisky siew mai, Crispy water chestnut spring roll and to my pure joy, a glass of Vanilla ice cream with fresh mango puree, sago and pomelo.

The dessert together with the servings of freshly brewed coffee concluded this opulent and fascinating dinner.